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Lafarga Poyo, Tomás Valentín Autor

Open Access

Effect of seawater on the biomass composition of Spirulina produced at a pilot-scale

  • Villaró S.
  • García-Vaquero M.
  • Morán L.
  • Álvarez C.
  • Cabral E.M.
  • Lafarga T.

New Biotechnology - 25/12/2023

10.1016/j.nbt.2023.11.002

Número de citas:
  • CiteScore: 11,7 (2022)
  • SJR: 1 (2022)
  • SNIP: 1,327 (2022)

Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients

  • Lafarga, Tomas
  • Hayes, Maria

MEAT SCIENCE - 1/10/2014

10.1016/j.meatsci.2014.05.036

Número de citas: 247 (Web of Science) 228 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,615 (2014)
  • CiteScore: 7,9 (2020)
  • SJR: 1,482 (2014)
  • SNIP: 1,897 (2014)
  • Impacto JCR a 5 años: 3,083
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1)
Open Access

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

  • Lafarga T.
  • Acién-Fernández F.
  • Castellari M.
  • Villaró S.
  • Bobo G.
  • Aguiló-Aguayo I.

LWT-FOOD SCIENCE AND TECHNOLOGY - 1/8/2019

10.1016/j.lwt.2019.05.037

Número de citas: 53 (Web of Science) 73 (Scopus)
  • Cuartil JCR: Q1 (2019)
  • Factor Impacto JCR: 4,006 (2022)
  • Impacto Normalizado por Categoría: 3,085 (2019)
  • CiteScore: 9,6 (2022)
  • SJR: 1,313 (2019)
  • SNIP: 1,662 (2019)
  • Impacto JCR a 5 años: 4,385
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY

Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology

  • Lafarga, Tomas
  • Alvarez, Carlos
  • Bobo, Gloria
  • Aguilo-Aguayo, Ingrid

LWT-FOOD SCIENCE AND TECHNOLOGY - 1/12/2018

10.1016/j.lwt.2018.08.033

Número de citas: 61 (Web of Science) 29 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,714 (2018)
  • CiteScore: 6,7 (2020)
  • SJR: 1,4 (2018)
  • SNIP: 1,65 (2018)
  • Impacto JCR a 5 años: 4
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1)
Open Access

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

  • Lafarga T.
  • Mayre E.
  • Echeverria G.
  • Viñas I.
  • Villaró S.
  • Acién-Fernández F.
  • Castellari M.
  • Aguiló-Aguayo I.
... Ver más Contraer

LWT-FOOD SCIENCE AND TECHNOLOGY - 1/11/2019

10.1016/j.lwt.2019.108439

Número de citas: 28 (Web of Science) 37 (Scopus)
  • Cuartil JCR: Q1 (2019)
  • Factor Impacto JCR: 4,006 (2022)
  • Impacto Normalizado por Categoría: 1,313 (2019)
  • CiteScore: 9,6 (2022)
  • SJR: 1,313 (2019)
  • SNIP: 1,662 (2019)
  • Impacto JCR a 5 años: 4,385
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
Open Access

Production of Arthrospira platensis BEA 005B: Biomass characterisation and use as a colouring additive in macarons

  • Silvia Villaró
  • Gabriel Acién
  • Cynthia Victoria González-López
  • Elisa Clagnan
  • Tomás Lafarga

LWT - 1/05/2023

10.1016/j.lwt.2023.114843

Número de citas: 1 (Web of Science) 1 (Scopus)
  • CiteScore: 9,6 (2022)
  • SJR: 1,173 (2022)
  • SNIP: 1,459 (2022)

Production of the marine microalga Nannochloropsis gaditana in pilot-scale thin-layer cascade photobioreactors using fresh pig slurry diluted with seawater

  • Jiménez Veuthey M.
  • Morillas-España A.
  • Sánchez-Zurano A.
  • Navarro-López E.
  • Acién G.
  • López-Segura J.G.
  • Lafarga T.
... Ver más Contraer

Journal of Water Process Engineering - 1/8/2022

10.1016/j.jwpe.2022.102869

Número de citas: 4 (Web of Science) 3 (Scopus)
  • Cuartil JCR: Q1 (2022)
  • Factor Impacto JCR: 7 (2022)
  • Impacto Normalizado por Categoría: 0,871 (2022)
  • CiteScore: 7,2 (2021)
  • SJR: 1,027 (2021)
  • SNIP: 1,344 (2021)
  • Impacto JCR a 5 años: 6,7
  • Categorías JCR: ENGINEERING, CHEMICAL

Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop

  • Sans, Silvia
  • Bobo, Gloria
  • Zudaire, Lorena
  • Lafarga, Tomas
  • Sabate, Josep
  • Casals, Joan
  • Simo, Joan
... Ver más Contraer

Journal of the Science of Food and Agriculture - 30/08/2019

10.1002/jsfa.9733

Número de citas: 2 (Web of Science) 1 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,614 (2019)
  • CiteScore: 5,5 (2020)
  • SJR: 0,718 (2019)
  • SNIP: 1,12 (2019)
  • Impacto JCR a 5 años: 2,945
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Agronomy and Crop Science (Q1); Biotechnology (Q2); Food Science (Q2); Nutrition and Dietetics (Q2)
Open Access

OPTIMIZATION OF A NEW CULTURE MEDIUM FOR THE LARGE‐SCALE PRODUCTION OF PROTEIN‐RICH ARTHROSPIRA PLATENSIS ( OSCILLATORIALES, CYANOPHYCEAE )

  • Cintia Gómez
  • Ana Guzmán‐Carrasco
  • Tomas Lafarga
  • Francisco Gabriel Acién‐Fernández
  • W. Henley

JOURNAL OF PHYCOLOGY - 29/12/2020

10.1111/jpy.13111

Número de citas: 12 (Web of Science) 4 (Scopus)
  • Cuartil JCR: Q1 (2020)
  • Factor Impacto JCR: 2,923 (2022)
  • Impacto Normalizado por Categoría: 1,123 (2020)
  • CiteScore: 4,3 (2020)
  • SJR: 0,85 (2020)
  • SNIP: 1,058 (2020)
  • Impacto JCR a 5 años: 3,091
  • Categorías JCR: MARINE & FRESHWATER BIOLOGY
Open Access

Bioactive hydrolysates from bovine blood globulins: Generation, characterisation, and in silico prediction of toxicity and allergenicity

  • Lafarga, Tomas
  • Wilm, Matthias
  • Wynne, Kieran
  • Hayes, Maria

Journal of Functional Foods - 1/06/2016

10.1016/j.jff.2016.03.031

Número de citas: 31 (Web of Science) 27 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,144 (2016)
  • CiteScore: 6,8 (2020)
  • SJR: 1,19 (2016)
  • SNIP: 1,262 (2016)
  • Impacto JCR a 5 años: 3,46
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Medicine (miscellaneous) (Q1); Nutrition and Dietetics (Q2)

Oil and Oilseed Processing

Wiley - 4/05/2021

10.1002/9781119575313

  • ORCID

Production and Consumption of Oils and Oilseeds

Oil and Oilseed Processing - 4/05/2021

10.1002/9781119575313.ch1

  • ORCID

Potential Applications of Plant‐Derived Proteins in the Food Industry

Novel Proteins for Food, Pharmaceuticals and Agriculture: Sources, Applications and Advances - 3/12/2018

10.1002/9781119385332.ch6

  • ORCID

Pulsed electric fields for the extraction of lipids, pigments, and polyphenols from cultured microalgae

Innovative and Emerging Technologies in the Bio-marine Food Sector - 2022

10.1016/b978-0-12-820096-4.00010-9

  • ORCID

Microalgal protein production: current needs and challenges

  • Villaró S.
  • Acién G.
  • Fernández-Sevilla J.M.
  • Lafarga T.

Future Proteins: Sources, Processing, Applications and the Bioeconomy - 1/1/2023

10.1016/b978-0-323-91739-1.00008-8

Número de citas:

Cultured Microalgae for the Food Industry

Elsevier - 2021

10.1016/c2019-0-01245-9

  • ORCID

Microalgae as a source of pigments for food applications

Cultured Microalgae for the Food Industry - 2021

10.1016/b978-0-12-821080-2.00014-9

  • ORCID

Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food

  • Villaró S.
  • Viñas I.
  • Lafarga T.

Cultured Microalgae for the Food Industry - 1/1/2021

10.1016/b978-0-12-821080-2.00001-0

Número de citas: 7 (Scopus)

Carotenoids from microalgae

  • Lafarga, T.
  • Clemente, I.
  • Garcia-Vaquero, M.
  • Galanakis, CM

Carotenoids: Properties, Processing and Applications - 2020

10.1016/b978-0-12-817067-0.00005-1

Número de citas: 9 (Web of Science)

Seaweed and milk derived bioactive peptides and small molecules in functional foods and cosmeceuticals

  • Hayes, Maria
  • Garcia-Garcia, Melani
  • Fitzgerald, Ciaran
  • Lafarga, Tomas
  • Gupta, VK
  • Tuohy, MG
  • Lohani, M
  • ODonovan, A
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Biotechnology of Bioactive Compounds: Sources and Applications - 6/4/2015

10.1002/9781118733103.ch27

Número de citas: 4 (Web of Science) 3 (Scopus)

Este autor no tiene conferencias.

Este autor no tiene patentes.

Non‐thermal Processing Technologies

Food Formulation - 5/03/2021

10.1002/9781119614760.ch10

  • ORCID

Thermal Processing Technologies

Food Formulation - 5/03/2021

10.1002/9781119614760.ch9

  • ORCID

Departamento: Ingeniería Química

Correo electrónico: tomaslafarga@gmail.com

Scopus: 24

Web of Science: 29

Scopus: 45

Web of Science: 60

Última actualización de los datos: 4/05/24 3:36
Próxima recolección programada: 11/05/24 3:00